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Veal Cutlets With Thyme Butter Sauce

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Veal Cutlets With Thyme Butter Sauce

Ingredients

  • 24 ounces veal scallops, pounded to 1/8-inch thickness
  • 2 cups panko (japanese breadcrumbs)
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 1 cup dry white wine
  • 1 cup low-salt chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh thyme leaves
  • 1/4 cup chopped shallots
  • 18 tablespoons (about) chilled butter, cut into tablespoon-size pieces, divided
  • 2 tablespoons whipping cream
  • 2 teaspoons chopped fresh chives
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